Tuesday, June 11, 2013

Waffle Breakfast Sandwich

One of my favorite things to do when I have some extra down time (which doesn't happen a whole lot) is being able to make a large homemade batch of waffles in my oldschool Sunbeam waffle maker. I then freeze them in a large ziplock bag, so I have a healthy breakfast on the go in the mornings. Just pop one into the toaster and you are ready to eat within minutes, with zero prep time or clean up. Feel free to eat them on your balcony as you watch the sun come up like me.These are so versatile because you can enjoy them the standard way with butter and syrup, or switch it up and serve topped with greek yogurt and honey, or my personal favorite; peanut butter with fresh fruit ala breakfast sandwich. The waffles themselves are full of healthy grains, plus once topped with homemade peanut butter and fresh blueberries you create a superfood combination, helping you to make healthier choices throughout your day!

In a medium bowl combine the milk and the oats, letting the oats soak for 15 minutes.

Meanwhile, in a large bowl whisk together the flour, flax, wheat germ, cinnamon, baking soda, and baking powder.

In a separate bowl whisk together the eggs, vanilla, chia seeds, and coconut oil. Once the oats are done soaking, add the egg mixture to the oat mixture.

Then carefully add the wet ingredients into the dry ingredients, mixing well.

Make waffles in the waffle maker, mine uses a 1/2 cup of batter per waffle. Serve immediately, or freeze the waffles in a ziplock bag for up to one month.

To Make Waffle Breakfast Sandwich:

Take one waffle (toast first if using a frozen waffle), and spread one half of the waffle with peanut butter, as much or as little as you want. Then top with blueberries. Sandwich the other half of the waffle on top and enjoy!